This past weekend Piopio Berry Orchard unveiled its first crop of blackberries. This season they're introducing both blackberries and boysenberries to extend their range. As if their exceptional strawberries, blueberries and raspberries weren't already enough! But we're happy with whatever they decide to do since they do everything so well.
I decided to improvise here at Struan Farm and make a blackberry frangipane galette. Galettes are fun because they're rustic, free-form, quick and easy. First the pâte brisée/pastry is made in the food processor, it needs to chill for at least an hour before it can be rolled out. For the frangipane I adapted a Martha Stewart recipe from her "Pies and Tarts" book, one of my baking bibles. The original recipe uses poached pears set atop the frangipane. To make the frangipane butter and sugar are creamed until fluffy, to which eggs, ground almonds, almond extract, a wee bit of flour and amaretto are added. I substituted amaretto for the rum called for with pears, sticking with almond flavouring.
The frangipane is spread in a circle on the rolled out pastry, topped with blackberries, a few sliced almonds and a sprinkle of sugar. The pastry edge is rolled and brushed with egg and milk, after which the galette is put onto a baking tray and baked for 50-60 minutes at 200C until it's golden brown. I just keep an eye on things after about 45 minutes. Every oven is different.
And the verdict is that this was really delicious.
We're now going to need to take a pause on the desserts ahead of Christmas. That or do daily walks down to and back up from the river, which we probably should be doing anyway. There's a huge Christmas cake seasoning in the pantry, although I know I won't be able to stop myself from making a pavlova wreath too.
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